1/2 lb. of Red Dog Farm watermelon radishes
3 Red Dog Farm carrots
1/2 cup of rice vinegar
1/2 cup of water
1 Tbls. of sugar
1 tsp. of salt

Peel the radishes and carrots and cut them into thin matchsticks. Toss the vegetables with the sugar and let stand for 5 minutes. Pack the veggies into a seal-able glass container. Mix together the salt, water and vinegar and pour over the vegetable to cover (if there is not enough brine mix another small batch with the same ratio). Refrigerate overnight. These pickled veggies are a great topping to a salad, banh mi sandwiches or just as a snack.